Asparagus with walnuts, Parmesan and brown butter from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Tiganna on June 05, 2017

    Very tasty and quick and easy to make. I saw warning comments on the NY Times website that suggested that the butter burns easily (butter is browned for four minutes before nuts are added for two minutes and then the garlic and thyme, pan is then removed from heat before the Parmesan is added). I didn't have any problems with either that or the Parmesan becoming gummy, but did keep the heat quite low to be on the safe side. We ate it with gnocchi which was nice, but probably not optimal. Sauce is a generous amount to the asparagus amount listed - would probably increase the asparagus content next time.

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